Programme nine In the ninth episode of French Odyssey, Rick Stein reached the end of the canal du Midi and crossed the salty Etang de Thau, famous for its oysters and mussels. A trip to the vermouth producers in Marseillan inspired a classic fish dish.

In this article

Vermouth Rick Stein's Fillets of John Dory

Recipes from French Odyssey Details of Rick's journey

Programme nine

Rick enjoyed a seafood frenzy as he finally reached the salty-aired Mediterranean where the food is lighter and the climate warmer. So good were the oysters that he plucked fresh from the salty waters of the Etang du Thau that he proclaimed them the best he has ever eaten anywhere in the world. Freshly picked figs, tiny cockles and squid were also on his menu this week.

A visit to the producers of one of the region's most famous vermouths, Noilly Prat, inspired Rick to cook a classic dish of John Dory with a vermouth sauce. This fortified wine is made from local grapes like Picpoul and Clairette, and left in oak barrells exposed to the Mediterranean sun for nearly a year. It's then fortifed with eau de vie, a potent local brandy, and a secret blend of 21 herbs and spices.

Rick described the region's much loved tipple as a 'true flavour from the Languedoc' and managed to identify orange peel, cloves, coriander, nutmeg, cinnamon and quinine among the secret ingredients.

"I've done lots of experiments with white wines for fish sauces and I've come to the conclusion that Noilly Prat is the best. In fact, it makes very little difference to the finished sauce how good a white wine is (though this is not the case with red wine). However, the Provencal herbs and spices used to flavour Noilly Prat seem to add flavour to the reduction."

While this is a dry, white version, vermouths can also be sweet or semi-sweet and are popular aperitifs. Perhaps the most famous use for dry vermouth is in the making of a classic Martini.

Rick Stein said: "This dish really requires the flavour of the herbs and spices in the Noilly Prat to come through in the finished sauce. I've been cooking this sauce for 25 years and it's very simple and can be used for practically any fish. I've had no complaints so far!"

• Fillets of John Dory with cucumber and Noilly Prat

This dish and other recipes cooked by Rick on the programme feature in a book accompanying the series. Rick Stein's French Odyssey is published by BBC Books. RRP £20. ISBN 0563522135.

Here are some recipes using vermouth from BBC Food:

• Escalopes of salmon with sorrell sauce by Rick Stein
• Spiny lobster with vanilla sauce by Rick Stein
• Winter fish stew by Sophie Grigson
• Melting mushrooms by Celia Brookes Brown

Not all the Rick Stein recipes featured on the programme are available on the website owing to copyright issues. However the recipes cooked by Rick on the programme feature in a book accompanying the series, Rick Stein's French Odyssey, published by BBC Books. RRP £20. ISBN 0563522135.

You can trace Rick's journey through southern France on his website, which features an interactive map and directory of the places he visited.

Find out what local dishes Rick enjoyed in the final episode of French Odyssey.